Description
Creamy Egg Salad With Pickles is an easy recipe, made with simple ingredients and ready in just 20 minutes. Use it to make egg salad sandwiches, lettuce wraps or even as a dip for crackers. A great lunch option that's a flavorful spin on a classic egg salad recipe.
Ingredients
Scale
- 6 eggs
- 2 1/2 tablespoons mayonnaise (can be subbed for Greek yogurt)
- 1/2 tablespoon dijon mustard
- 1 teaspoon pickle juice
- 1 tablespoon dill pickles, finely diced
- 1 tablespoon onion, finely diced
- 1 tablespoon red pepper, finely diced
- 1/2 tablespoon of fresh dill, minced
- 1/4 teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
Instructions
Hard Boiled Egg Instructions:
- Add 1 cup of water to the inner pot of the Instant Pot if using a 6 quart pot and 2 cups of water if using an 8 quart pot.
- Place Instant Pot Trivet or steamer basket into the IP. Stack eggs - it is ok if they are touching. See notes if you don't have an IP trivet.
- Close the lid, set steam valve to seal. Cook at high pressure for 5 minutes. Once done, perform a natural release for an additional 5 minutes and then unseal valve.
- Remove eggs from Instant Pot and add them to a prepared ice bath. Peel and enjoy.
Egg Salad Instructions:
- Add all ingredients to a large bowl. Gently mix until fully combined.
- Serve immediately on toasted bagels, soft white bread, wrapped in a tortilla or straight from the bowl. Leftovers can be refrigerated for up to 4 days.
Notes
To make hard boiled eggs on stovetop: Place 6 eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and remove from heat. Leave eggs covered for 12 minutes. Transfer cooked eggs to an ice bath for about 15 minutes. Peel and enjoy.
Instant Pot hard boiled eggs with no trivet: Place 2 cups of water in IP. Arrange 6 eggs into a single layer. Follow recipe directions as written.
